Small batch sauces and seasonings artfully crafted in Bowling Green, Kentucky.

Developing Labor and Budget Goals and Guidelines, Setting Expectations for Management, Creation of New Dinner Menu (including costing spreadsheets, recipes, training materials), Streamlining/Modifying POS (Micros), Creation of Customer and Employee Incentive Programs, Customer Satisfaction Solutions

Employee Training Program Development, Food Safety Training, Food Prep and Production Training, Online Scheduling (Hotschedules), Hiring/Firing and Disciplinary Action, Leadership Training, Inventory and Ordering Development in conjunction with a Commissary Kitchen, Inventory and Ordering Spreadsheet Development (Excel), Daily and Weekly Food Specials Development,

As a shift leader in the kitchen, I was able to use my culinary knowledge and kitchen experience to help create a well organized and efficient environment for the employees there. Teamwork was of the utmost importance, and as someone who often worked a coordinating expo position that also watched the pizza ovens, multi-tasking and speed were equally important.Making Cuts to keep labor costs in check according to business flow, Developing Par Levels for the making of prep guides, Making Daily Prep Lists, Weekly Restaurant Inventory (excluding liquor and beer), Purchase Ordering (US Foods, Creation Gardens), Stock Rotation and Receiving purchase orders, Online Scheduling for the BOH employees (Schedulefly), Disciplinary Action, Hiring and Firing, Developing a Training Plan for new employees, Training New Employees, and Developing and Maintaining a thorough Cleaning Routine.

During my time at Brickyard Café, I was able to practice a variety of skills in a fine dining setting. Receive and rotate stock, create daily specials, prep and cook for lunch and dinner services, prepare and cook for banquets and catering (buffet and plated).